Video: An inside look at Kentucky Derby cuisine

Closed captioning of: An inside look at Kentucky Derby cuisine

>>>all right, cookin' at the derb the official caters of churchill dos, executive chef jojo doyle has a special guest chef, sarah from spagi in chicago. what is some of the stuff?

>>tons of food. today the new york strip, of course oaks, a great partnership with
susan g. komen
, we donate to the foundation. i'm going to cook over 12,000 pieces of chicken, a
black pepper
honey demi, a
chicken stock
reduced down. let that cook. we always talk about the numbers and how many people we're feeding. this year i'm excited, churchill developed the most exclusive area i think i've heard of called the mansion.

>>the vvip.

>>the vvip.

>>what are you cooking?

>>it's like a lime bar and salsa, we have
horse radish
and this is a roasted sea scallop with
pork belly
.

>>like surf and trough.

>>surf and trough for sure.

>>and this is a little bit of chili,
lime juice
, cilantro and that will be delicious with the salad.

>>that's fantastic. what is the dessert you have there chef?

>>we brought over 20,000 shooter this is year and
derby pie
but the shooters, dolce dolce dulece, velvet cake,
lemon meringue pie
.

>>who do you like in the derby?

>>no, no, i always pick the food, not the horses. that's the safest bet you can make.

>>jojo doyle and sarah, thank you so much. we have a lot more coming up on "today" but first this

Preparation

Begin by making the succotash. In a medium pot, add the edamame, corn, tomatoes, yellow pepper, red onion, ham and stock. Stir to combine. Cook over medium heat for 30 minutes to an hour, adding more chicken stock as needed.

Preheat the oven to 450 degrees. Pat the chicken breasts dry and liberally salt and pepper both sides. Then, heat four tablespoons of the oil in a large, oven proof sauté pan over medium-high heat. Place the breasts in the pan skin side down and let crisp, about 5 minutes. Flip the chicken and cook the other side for an additional 4 to 5 minutes. Place the whole pan in the oven and let cook for about 12 minutes, until the chicken is cooked through and the internal temperature is 165 degrees.

While the chicken is cooking, heat a medium sauté pan over medium heat. Add the remaining two tablespoons of oil and the black pepper. Cook until fragrant, about 2 minutes. Add the honey to the pan and stir, cooking until the honey begins to bubble. Add the demi-glace and stir. Remove from heat.

To serve, place one cup of succotash on each plate, top with chicken, and drizzle with the black pepper-honey gravy. Enjoy!

Preparation

In a skillet over medium heat, heat 4 tablespoons of the olive oil. Add pork belly and sear both sides until golden brown, about 10 minutes total. Transfer to a plate and cover to keep warm. In the same skillet, over medium-high heat, heat the remaining 3 tablespoons olive oil. Add the scallops and cook, turning once, until golden brown on the outside and opaque throughout, about 2 to 3 minutes per side. Transfer to a plate.

To serve, place scallops and pork belly on a large platter. Spoon the sauce over the scallops and pork belly. Garnish with arugula. Serve immediately and enjoy!

For pork belly:

Preheat oven to 300 degrees. Season pork belly with sugar, salt and pepper. Smear roasting pan with olive oil so that the belly does not stick. Place the pork belly in the prepared roasting pan and place the pan in the oven. Cook until tender, about 7 hours. Let cool and remove from pan. Let chill overnight. When ready to use, slice pork belly into 1 1/2 to 2 inch cubes, or into 12 pieces.

For Vietnamese lime sauce:Pile 1 tablespoon of sugar, ramps or garlic, and the whole chile on a cutting board and roughly chop everything together. Using the side of the knife, scrape the chile mixture into a rough paste. Transfer the paste to a medium bowl and whisk in remaining 3 tablespoons of sugar and 1 cup warm water until the sugar dissolves, about 30 seconds. Whisk in fish sauce, lime juice, sliced chiles and cilantro. Let the sauce sit at room temperature for at least 30 minutes to allow the flavors to come together; stir well before serving.

Reserve ½ cup for recipe. Remaining sauce will keep for up to 2 weeks in the refrigerator.

Preparation

Preheat the oven to 350 degrees. Wash and prick the potatoes with a fork. Bake the potatoes in the oven, for one hour. Cool the potatoes in the refrigerator overnight.

To make the ragu, begin by heating the olive oil in a large sauté pan or roasting pan over medium-high heat. Add the garlic and sauté until slightly browned, two to three minutes. Add the onion, carrots, celery, and bay leaves to the pan. Sauté until the vegetables start to caramelize, about five minutes. Season the boar with salt and pepper. Add the boar to the pan and brown on all sides. Once the boar is browned, add the tomato puree and wine and, with a wooden spoon, scrape the bottom of the pan to loosen any browned bits. Add the rosemary sprigs and bring to a boil, adding a bit of water if needed. Reduce the heat to low and cook gently, uncovered, until the meat is very tender and most of the liquid has cooked down, about three to four hours.

While the sauce simmers, make the gnocchi. First, peel the potatoes then pass them through a potato ricer into a large bowl. Add the egg yolks, Parmigiano-Reggiano and a generous pinch of salt and pepper. Lightly mix the egg mixture with the potatoes and fold in the flour until combined with the potato to create a smooth dough. Cover the dough with plastic wrap and let rest for one hour.

Once rested, pull off pieces of the dough and roll into ropes about ½-inch thick. Cut the ropes into 1-inch-long dumplings. Roll each dumpling gently in the palm of your hand, first into a ball, and then, with your thumb, taper the ends to resemble a football. Arrange the finished gnocchion a lightly floured cloth so that they are not touching, and let dry for 15 minutes. While the gnocchi are drying, bring a large pot of salted water to a boil. Add the gnocchi and remove them with a slotted spoon once they rise to the surface (about 45 seconds). Shock the gnocchi in ice water and remove once cool. In a large bowl, toss the gnocchi with olive oil and reserve.

When the meat is tender and the sauce has cooked down, use tongs to lightly break apart the braised boar. Add the reserved gnocchi and four tablespoons of butter to the pan with the boar sauce. Cook over low heat for one to two minutes to allow the gnocchi to marry with the sauce. Divide the pasta among warmed individual plates and top generously with freshly grated Parmigiano-Reggiano cheese.